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vegan roasted red pepper and carrot pasta with hemp seeds

vegan creamy carrot and red pepper pasta

This vegan creamy carrot and red pepper pasta is to die for.
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Prep Time 5 minutes
Cook Time 30 minutes
Course dinner
Cuisine american italian fusion
Servings 3
Calories 517 kcal

Ingredients
  

Sauce

  • 4 carrots - chopped into ½ inch pieces
  • ½ onion - peeled with the ends chopped off
  • 2 tablespoon tomato paste
  • 1 bulb garlic - top cut off
  • 2 red bell peppers - quartered
  • ¼ cup nutritional yeast
  • 1 tablespoon miso paste can sub soy sauce or omit, but it does add flavor
  • salt/pepper to taste
  • juice from ½ lemon
  • ¾ cup unsweetened and unflavored plant milk
  • ¼ cup reserved pasta water make sure it is well salted
  • ¼ cup hemp seeds

Other ingredients

Instructions
 

  • Preheat oven to 400 degrees.
  • Add onion, carrots, bell pepper and garlic to a sheet pan lined with parchment paper. Do not use a baking dish because the carrots will not cook fast enough.
  • Roast veggies for 40-45 minutes, until carrots have softened.
  • Remove garlic from bulb (I squeezed mine) and add to a blender along with the rest of the ingredients.
  • Blend sauce until smooth. Pour sauce over your favorite pasta and top with basil. Dig in.

Notes

This makes enough sauce for 1 small box of pasta, so 2-4 servings.

Nutrition

Calories: 517kcalCarbohydrates: 83gProtein: 23gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 1gSodium: 391mgPotassium: 913mgFiber: 9gSugar: 13gVitamin A: 16558IUVitamin C: 115mgCalcium: 169mgIron: 5mg
Keyword carrot red pepper pasta, hemp seed pasta
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